Reviewed: Sep. 30, 2006

I make this every 2-4 days....I do the dough in teh breadmaker and shape, rise, and bake in my oven....everyone who knows me has gotten this bread...and everyone loves it....

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 6, 2006

This bread turned out just okay. It really wasn't bad but it wasn't what I was looking for. I will keep searching for the perfect sourdough bread.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 10, 2006

Incredible white bread. Not much sourdough flavor since the packaged yeast will overwhelm the more delicate sourdough flavor. For real sourdough bread you only need water, starter, salt and flour. Look for berkley sourdough. that said, this is a great bread! I top it with sesame seeds.

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Theavengoddess

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Reviewed: May 5, 2006

It's just really good. Being at high altitude I have to put in less flour. Overall, it is a family favorite.

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lild

Cooking Level: Intermediate

Home Town: Henderson, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Mar. 30, 2006

This was absolutely amazing! The only change I was forced into was evaporated milk versus regular milk. I also left off the onion (I love onion, but wanted to try this without). 5++ stars. Will definitely make again.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Dec. 13, 2005

Maybe it's because I'm in London and the climate is different, but this recipe did not work for me at all. My starter was only two weeks old as well, so not very mature. I had to take it out of the oven before the inside was done because the outside was quite brown. I have cooked other breads and cookies in that oven, so I don't think that was it. The inside was dense and undercooked. The bread did not taste sour at all, and is pretty inedible. Maybe I can feed it to the ducks. Maybe I will wait another two weeks and try this recipe again.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 12, 2005

I have to say I was a little dissapointed with this bread. I am from San Francisco, but am living in Holland so I was really craving some sourdough. I followed the recipe exactly, including the onions, but my loaves turned out with no real sourdough taste. I also had to take the loaves out a full 10 minutes early or they would have been completely overcooked. I think I will try a different sourdough recipe next time.

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ejwheeler

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Reviewed: Oct. 31, 2005

WOW! This recipe made two of the most beautiful loaves of bread! Instead of using chopped onion on top, I sprinkled some Krazy Janes Mixed up Salt! Awesome! I will definitely make this one again! The starter I use is a Potato Water starter! YUMMMM! Thanks for the great recipe!

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LMTOURISH

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Reviewed: Oct. 19, 2005

I have made biscuits using this recipe and baked them in a seasoned and greased cast iron pan. The crust on the bottom as well as the top have always been a delight. If steam is used you will not get that crust you are looking for (dry heat is better). Rather than round loaves, I make mine oblong. Also, that Sourdough Starter has to get to that essence of 'sourdough' fermentation to truly have the taste one is looking for and each climatical location will have it's own flavor. I have also made this receipe in a bread machine, following manufactures instructions layering each ingredient.

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DONNAE3

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Reviewed: Oct. 13, 2005

Very good recipe overall, but even with the steam, I could not get a crisp crust as I like. Nice flavor and texture though for such a simple recipe.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 4, 2005

I live in the Bay area and this did not come out tasting like sourdough bread. This was a great white bread, but I was disappointed because I fed my starter over the course of two months just for this recipe. I ended up turning these into soup bowls by hollowing out the rounds and coating the inside with provolone cheese before adding the soup. I then heated the rounds in the oven for a few minutes and they came out great.

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ORIARES

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Reviewed: Jun. 26, 2005

This was very nice but I made it into rolls and they were a little hard. I suggest just using it as a loaf.

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LISA2242

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Reviewed: Apr. 6, 2005

I have made this a few times. The first time, my starter wasn't very mature, but the other times--WHOA!--it was fantastic! I don't use the onions but it is great! Since my family won't eat 2 loaves, I give one to my in-laws or a friend. This one is a keeper!

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NurseDuke

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Reviewed: Mar. 28, 2005

This was the first time I tried to make bread and it came out pretty good! I even screwed it up and it still came out tasty and nice-looking. A "keeper" recipe.

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MELLOWCHEDDAR

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Reviewed: Jan. 30, 2005

I have made this successful bread several times. Once I starting adding flour before the "starter" and the bread still did fine. Not every time do I add the onion topping to my loaves. The bread recipe alone is a tasty and simple way to make sourdough loaves or rolls. Thank you for sharing.

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JENNYKAY

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2005

Unfortunatly, my established starter was dumped down the drain by a well meaning daughter-in-law so this was made with a newly established starter. It only had a mild "tang" but I would suspect that was because of my immature starter. The texture of the bread was awesome. If you spray water on your oven walls a few times in the first few minutes of baking,the steam will encourage a thicker and crustier crust. It also helps to put a shallow pan containing water on the bottom rack and leave it during baking. This makes lovely loaves and can't wait to try it when I have a good strong starter. Thanks for the recipe, Donna!

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 20, 2005

Easy, easy bread recipe. No fuss!! I found the dough to be very easy to work with- not sticky at all. Rises well. Tastes GREAT!! LOVE IT!! Can't wait to make it again!!

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BARBBLASER

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Reviewed: Nov. 28, 2004

Good flavor but not what I expected for a sourdough bread. As you can see from the picture on my page, it's not crusty like I thought it would be. Nonetheless, it was good bread and we paired it with tomato slices marinated in olive oil and balsalmic vinegar for lunch.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Oct. 28, 2004

I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one made in another state, for example. Therefore, unless you're IN San Fran, you're unlikely to make a sourdough that tastes like San Fran sour; this may explain why some folks think the recipe produces bread that is not sour enough.

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CHRISTMASMOM

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Reviewed: Aug. 28, 2004

This is a wonderful recipe. I have been cutting it in half and making one loaf at a time. I am eager to make sourdough bowls for some creamy soup. YUM!

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OKCOOK1

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San Francisco Sourdough Bread

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